Looking for an elegant breakfast or brunch recipe to share? Fresh Fruit Crepes have a luxurious whipped ricotta cheese filling, and are delicious for brunch or dessert.
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Why You’ll Love This Recipe
Fresh berries and whipped cream are one of the highlights of the year. Who doesn’t love this combination? This recipe is versatile, easy and delicious!
Here’s a few good reasons to make this recipe:
- If you can make a pancake, you can make a crepe. Same thing, only thinner 🙂
- Make the crepes in advance, they make a wonderful dessert or brunch item
- Whipped ricotta cheese is a revelation! Fluffy but substantial, flavored with fresh lemon zest and vanilla, you’ll love it.
Like fresh fruit recipes for breakfast? Bookmark this Roasted Grape Breakfast Bowl and these Cherry Puff Pastry Turnovers.
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll down to the recipe card below.
- Eggs: These are used for the crepe batter
- Flour: All-purpose flour is perfect here
- Milk: Whole milk, full fat
- Butter: For a little flavor
- Lemon: Fresh lemon juice and zest
- Ricotta Cheese: For the delicious, light filling for these crepes
- Berries: The fresher, the better
- Maple Syrup: Just a little to add even more flavor
Step-By-Step Instructions
- Use an electric blender to make easy work of the crepe batter. This is nothing more than adding the eggs, milk, flour, vanilla, salt, lemon zest and sugar to the blender, as well as optional cognac or brandy for even more flavor. Whiz until you have a smooth, thin pancake-like batter.
- Prep the ricotta cheese filling in a similar way..add the cheese & flavorings and blend it together until smooth
- Prep the fresh berries by adding a little maple syrup to them.
- Make the crepes, fill with ricotta cheese, top with berries, and serve!
Tips and Variations
- Be sure to use a non-stick skillet to make crepes, they should slide right off the skillet when cooked.
- Not a fan of blackberries? Try using just strawberries, blueberries and raspberries. Any combination will be delicious!
- Use any combination of berries you’d like for this recipe!
- The cognac/brandy is totally optional in this recipe
Serving Ideas
- Wondering what to serve with crepes? They are usually served for breakfast, brunch or dessert, and are great stand-alone, or with other breakfast dishes.
- Make this easy Zucchini Potato Fritatta, or smaller Italian Frittatas a Superfoods Salad and these incredible Deviled Eggs with Candied Bacon to round out your menu!
- Make it brunch by also serving some crispy bacon, scrambled eggs and fresh juice.
- You can serve with fun drinks like Dark Cherry Smoothies or this Favorite Hot Chocolate recipe.
Frequently Asked Questions
Yes! You can use store bought whipped topping, or make your own fresh whipped cream. Hazelnut and chocolate spreads would be delicious, and so would store-bought lemon curd.
You can make the crepes in advance, just layer them in between wax or parchment paper or paper towels and store inside a airtight container or bag and keep them refrigerated for 2-3 days.
More Recipes to Try:
- Summer Fruit Crisp: Packed with fresh fruits and a sweet crumble topping.
- Easy Chocolate Bark with Pretzels: A super tasty treat.
- Cantaloupe and Ice Cream: A fantastic dessert with homemade caramel sauce.
- Goat Cheese Toasts with Berry Compote: So easy, so pretty and these go fast!
- Mini Strawberry Pies Recipe: So pretty and delish, the perfect little dessert!
- Fresh Tangerine Sorbet Tastes like it was just picked off the tree, this sorbet is juicy, sweet and & so delicious!
- Apple Upside Down Cake: A seasonal favorite with warm spices and moist, wonderful cake
- Blackberry Goat Cheese Salad: This is a fantastic tasting salad, fresh and crunchy…try it!
If you’ve made Fresh Fruit Crepes or any recipe on Studio Delicious, please leave a (5 star!) recipe rating and tell me all about it in the comments below!
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Fresh Fruit Crepes
Ingredients
- 2 Eggs, large
- 6 tablespoons Flour
- ½ cup Whole Milk
- 1 tablespoon Brandy or Cognac optional
- Pinch Salt
- ½ teaspoon Lemon Zest, fresh
- 1 tablespoon Sugar
- 3 tablespoons Melted butter to cook the crepes
- 16 ounces Ricotta, fresh 2 cups
- 1 ½ teaspoons Pure Vanilla Extract
- ¼ cup Powdered Sugar
- 1 tablespoon Milk
- ½ teaspoon Lemon Zest, freshly grated
- Pinch Salt
- 2 cups Berries such as blackberries, blueberries, raspberries and strawberries
- 2 tablespoons Pure Maple Syrup
- 1 tablespoon Powdered Sugar, for serving
Instructions
- MAKE THE CREPES
- Place the eggs, flour, milk, brandy or cognac (if using) salt, lemon zest and sugar in an electric blender and process until completely smooth. Alternatively, mix the ingredients together with a whisk until smooth. Transfer to a container with a handle and pour spout, like a Pyrex 2 cup liquid glass measuring cup.
- Heat an 8" non-stick skillet on medium high heat and brush with some of the melted butter.
- Working quickly, spoon 3 tablespoons of the crepe batter in the pan, making a circle with the batter in the middle, and filling in gaps with a little bit more batter. Tilt the pan and cook until set, about 1 1/2 minutes or when the outside edges look a bit dry.
- Carefully flip using an non-stick spatula and continue cooking for another 30 seconds or so. Place crepes on wax paper with the crepe folded in half until ready to fill. Makes about eight crepes.
- PREPARE THE WHIPPED RICOTTA
- Using a food processor or hand held mixer, add the ricotta cheese, vanilla extract, sugar, milk, lemon zest and salt and mix together until the mixture is light and smooth. Taste and add more sugar if you like it a little sweeter.
- PREPARE BERRIES
- Place the berries in bowl and drizzle with the maple syrup. Carefully fold together until all the berries are coated.
- To assemble, fold each crepe in half and spoon about a ¼ cup of the whipped ricotta mixture inside, then fold in half again. Place them on a large platter, or portion two of them on smaller plates to make four servings.
- Spoon the berries over the top, and garnish with powdered sugar.
Notes
- Be sure to use a non-stick skillet to make crepes, they should slide right off the skillet when cooked.
- Not a fan of blackberries? Try using just strawberries, blueberries and raspberries. Any combination will be delicious!
- Use any combination of berries you’d like for this recipe!
- The cognac/brandy is totally optional in this recipe.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Previous content before this recipe was updated in March, 2023 with new text:
Life is a mystery. For example:
Where did the water come from that is being soaked up by my kitchen rug? Why haven’t my contact lens arrived in the mail? Why is the thing not taking my password? Where is that gift certificate from Christmas?
These things drive me crazy. Spending time tracking it down is highly annoying to say the least.
So, I had this idea about fresh berry crepes, the kind that are blintz-like with soft whipped cheese and berries on top. This would be a good time to tell you I’d never made crepes before, and didn’t want any trouble.
Next question was – are they dessert crepes? Brunch crepes? Could you eat them for breakfast too? Warm or cold? There are days when nothing is easy. The quick answer is yes, yes, yes, yes and yes. Turns out crepes are no more difficult than making a regular old pancake. Another mystery solved.
After a quick test run, I ate these crepes every which way but standing on my head. I’d testify in a court of law they were very good. They’re impressive looking too, a nice little bonus.
I was surprised how well they held up a day later, stored in the fridge and assembled just before eating. Here’s another trick: brush your non-stick pan with melted butter in between each crepe – and place a tablespoon of batter at a time in a small circular motion in the middle of the pan.
These babies cook fast. And please give up on the idea that they need to look perfect. Each crepe is unique, with its own special personality 🙂
Holy cow girl! These crepes look absolutely sinful! Cannot wait to try them with fresh berries!